Peach Sriracha Hot Wings

For a light zesty snack or a swingin’ spicy meal, hot wings hold a special place in the heart of many Americans. From basketball to baseball to football to underwater basket weaving, competitive sports have long been a pretext for consuming finger-licking chicken wings smothered in hot sauce.

This time of year you can find amazingly sweet stone fruits this summer: ripe organic juicy peaches, Saturn peaches with a slight almond flavor, intense plumcots, and tropical tasting mango-nectarines. We wanted a touch of sweetness to add to our hot wings, but something more than just honey or sugar. By simply peeling, pitting, and pureeing the stone fruit, you can flavor your Sriracha sauce with the ambrosial taste of summer.

A quick tipon peeling your peaches and other stone fruit: If your fruit is firm enough you can simply run a potato peeler over your fruit. Squeezing your fruit while peeling can cause bruising, but for this recipe bruising does not matter much since you will be pureeing it. Another technique is to cut an “X” into the bottom of the fruit and carefully place in a small pot of boiling water for 30 seconds up to a minute. The skin will magically pull away from the flesh. Run under cold water or place in an ice bath just long enough to prevent your peach from cooking.

This recipe is primarily for the peach hot sauce so I won’t tell you how to cook your wings. Brushing them lightly with cooking oil and baking them would be a healthier alternative to frying them. Stephen prefers them grilled or fried. However you decide to cook your wings, the sauce will always come out the same.